Ingredients:
3 tablespoons Red Thai Kitchen curry paste- add more or less, to taste
1/2 teaspoon cinnamon
1 onion, peeled, diced
4 cloves garlic, minced
1 small butternut squash peeled and diced (I used pre-cut from the store)
1 jalapeƱo or other hot chile pepper, seeded, diced
1 can chickpeas, rinsed, drained
1 can white beans, rinsed, drained
1 can black beans, rinsed, drained
1 quart vegetable broth
1/2 cup 100% natural peanut butter
1/2 teaspoon crushed hot red pepper flakes, or more, to taste
Juice from 1 lime
2-3 teaspoons honey or agave nectar, to taste
Sea salt and black pepper, to taste
Instructions:
Add all ingredients to the crockpot and stir. Cook on low for 8 hours, and then garnish with cilantro. Enjoy!